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Chicken Burritos with Mango-Tomato Salsa (Diabetic)

Published: Friday, August 14, 2020

½ c. finely chopped plum tomato

½ c. finely chopped, peeled mango

¼ c. finely chopped red onion

4 Tbsp. lime juice

3 Tbsp. snipped cilantro

2 to 3 tsp. finely chopped, seeded jalapeño pepper

12 oz. skinless, boneless chicken breast halves

½ c. water

¼ tsp. salt

1/8 to ¼ tsp. ground red pepper

8 (6") corn tortillas

1 ½ c. shredded romaine or leaf lettuce

¼ c. light dairy sour cream

For salsa, in a medium bowl combine the tomato, mango, red onion, 2 Tbsp. of the lime juice, the cilantro, and jalapeno pepper. Cover and chill for 30 minutes.

Put the chicken and water in a large heavy skillet. Bring to boiling; reduce heat. Simmer, covered, for 12-14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred the chicken. Toss shredded chicken with the remaining lime juice, salt and ground red pepper.

Meanwhile, wrap the tortillas in foil. Bake in a 350° oven for 10 minutes or until warm.

To serve, spoon shredded chicken down centers of warm tortillas. Top each with salsa, romaine or leaf lettuce, and sour cream. Roll up. —Makes 8 burritos.

• Nutrition Info (per serving): 129 calories, 2 g fat, 1 g saturated fat, 10 g protein, 17 g carbohydrate, 23 mg cholesterol, 1 g fiber, 138 mg sodium.

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